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Tex-Mex Pineapple Chicken Foil Pack

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Pillsbury Contributor
Updated May 15, 2025
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This foil pack recipe is a weeknight-easy take on the bold, savory-sweet flavors of al pastor—a popular Mexican dish known for its smoky, spiced, marinated pork and grilled pineapple. 

We’ve simplified the dish by using family-friendly chicken breasts, canned pineapple, and a quick stovetop sauce made with taco seasoning and pineapple juice. Toss in some colorful bell peppers, wrap it all in foil, and let your grill (or oven!) do the work. The result: a flavor-packed Tex-Mex dinner that’s easy to make and even easier to clean up—perfect for busy nights.

How to Make Tex-Mex Pineapple Chicken Foil Packs

The best part about this recipe: it only takes about 15 minutes to prep. That’s a lifesaver on weeknights when your family is on the go!

Prep the ingredients

Open a can of pineapple chunks and strain the juice into a small pot, along with your favorite taco seasoning—we love Old El Paso™ taco seasoning packets because they’re the perfect pre-measured amount, with just the right touch of spice. Simmer the sauce on the stove until the pineapple juice thickens.

Make the foil packs

Cut raw chicken breasts into small bite-size pieces. Toss the pineapple-taco sauce with the chicken, pineapple chunks, and sliced peppers. Once everything is coated, divide the ingredients between two pieces of heavy duty aluminum foil and fold the foil into boats to hold all the ingredients inside.

Cook the foil packs

Toss the foil packs on the grill or in the oven until the chicken is cooked all the way through and the peppers are tender. Garnish with cilantro and serve with lime wedges.

Sound tasty? Check out the full recipe details below!
 

Storing and Reheating Tex-Mex Pineapple Chicken Foil Packs

This delicious Tex-Mex pineapple chicken tastes just as good the next day! Store any leftovers in an airtight container in the fridge for up to 3 days, then reheat in a pot over medium-low heat—or simply warm it up in the microwave. 

We wouldn’t recommend freezing it, as the peppers and pineapple won’t hold their texture and the sauce may separate when reheated from frozen.

Frequently Asked Questions

TIP FROM THEDoughboy

  • Serve with flour tortillas and your favorite Tex-Mex toppings for a tasty twist on taco night!

Tex-Mex Pineapple Chicken Foil Pack

  • Prep Time 15 min
  • Total 45 min
  • Ingredients 6
  • Servings 6
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Ingredients

  • 1 can (20 oz) pineapple chunks in juice
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 red bell peppers, cut into strips
  • 2 lb boneless skinless chicken breasts, cut into (1-inch) cubes
  • Cilantro, for garnish
  • Lime wedges, for serving
Make With
Old El Paso

Instructions

  • Step 
    1

    Heat a gas or charcoal grill to 425°F. 

  • Step 
    2

    Drain the juice from the canned pineapple into a small saucepan. Reserve the pineapple chunks.

  • Step 
    3

    Set the pot over medium heat on the stove. Add the taco seasoning to the juice and whisk together until smooth. Heat to a simmer, stirring occasionally, until the sauce is thickened, about 4 minutes. Remove from heat.

  • Step 
    4

    In a large bowl, combine the pineapple chunks, peppers, chicken, and sauce. Toss to coat.

  • Step 
    5

    Tear off 2 (12-inch) pieces of heavy duty aluminium foil to make foil boats. Place half of the chicken and pepper mixture in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving a large hole at the top to allow steam to escape. Repeat with remaining mixture and foil.

  • Step 
    6

    Grill over indirect heat, for 25 to 30 minutes, or until the chicken is no longer pink in center and registers 165°F on an instant-read thermometer. 

  • Step 
    7

    Garnish the pineapple chicken with cilantro and serve with lime wedges.

Nutrition

No nutrition information available for this recipe

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